Thai-style bean broth

Recipe summaryClick image to view larger version

Thai-style bean broth

Category Main course
Serves 4
Preparation 10 mins
Cooking 20 mins

Rating: Rated 0 / 5 (0 ratings)

Ingredients

  • 200g medium egg noodles
  • 350g chestnut mushrooms, cut into quarters
  • 2 cloves garlic, chopped
  • 1–2 tbsp Thai-style green curry paste
  • 400g can coconut milk
  • 1 tsp dark brown sugar
  • good handful of fresh chopped coriander
  • 2 tbsp olive oil
  • 1 bunch of spring onions, sliced diagonally
  • 1 red chilli, sliced
  • 1 litre vegetable stock
  • 200g French beans, halved and trimmed
  • juice of 1 lime
  • sprigs of coriander, to garnish

Method

Stage 1

Cook the egg noodles in a large pan, following packet instructions. Strain and set aside.

Stage 2

Meanwhile, add the oil to the pan and sauté the mushrooms until golden. Using a slotted spoon, add to the noodles and set aside.

Stage 3

Add the spring onions, garlic and chilli to the pan and sauté for 2 minutes. Add the curry paste and sauté for 1 minute. Stir in the stock, coconut milk and beans, then bring to the boil and simmer for 5 minutes.

Stage 4

Stir in the reserved noodles and mushrooms, and the sugar, then bring to the boil and heat through. Stir in the lime juice and coriander and serve garnished with sprigs of fresh coriander.

Photos

Thai-style bean broth

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Recipe author

Published by: Vegetarian Living
Recipe and styling: Liz Martin

Nutritional info

Nutritional values are per serving.

  • Calories: 582g
  • Fat: 35.5g
  • Saturated fat: 17g
  • Protein: 14g
  • Carbohydrates: 52g
  • Sugars: 12g
  • Fibre: 4.5g
  • Salt: 0.9g

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